Saturday, November 12, 2016

Saturday Recipe

Thanksgiving and Christmas turkeys are about to be cooked and some of them will using stuffing and/or dressing. This one sounded pretty good to me and I think I might use it for Christmas. Although it almost sounds like a recipe for Christmas Pudding or Cake.

port infused nut stuffing

Prep time

20 mins

Cook time

1 hour 15 mins

Total time

1 hour 35 mins

Author: Joanna Cismaru

Serves: 12

ingredients

2 tbsp unsalted butter

2 tbsp olive oil

1 large onion, chopped

5 stalks celery, chopped

salt and pepper to taste

2 tbsp fresh rosemary, chopped

2 tbsp fresh thyme, chopped

½ tsp paprika

2 tsp allspice

1 tbsp Worcestershire sauce

¾ lb (2 links or 375 g) smoked sausage, chopped

3 cups Port wine

2 cups mushrooms, chopped

2 cups cooked wild rice (about ½ cup uncooked)

½ cup chicken broth, low sodium

½ loaf sourdough bread, cubed (about 4 cups bread cubes)

1 cup pecans, roughly chopped

1 cup cashews, roughly chopped

1 cup brazil nuts, roughly chopped

1 cup pistachios whole

1 cup dried cranberries

1 cup gold raisins

1 cup dried currants

instructions

Preheat oven to 375 F degrees. Lightly spray a large casserole dish with cookingspray. I used a 10x15 inch casserole dish. Set aside.

In a large skillet melt the butter over medium-high heat. Add the olive oil, then add the onion and celery to the skillet. Cook for about 5 minutes or until the onion becomes translucent. Season with a bit of salt and pepper.

Add the rosemary, thyme, paprika, allspice and stir to combine.

Stir in the Worcestershire sauce and add the smoked sausage. Cook for another 5 minutes just until the sausage starts to brown a bit.

Add about ½ of Port (1½ cups) to the skillet, then the mushrooms and cook for another 5 minutes. Add the cooked rice and chicken broth and cook for 2 more minutes.

In a large bowl add the bread cubes then add the sausage mixture and stir well to combine.

Add in the nuts and dried fruit and stir well.

Transfer the stuffing to the prepared casserole dish, then pour over the leftover Port.

Bake for 1 hour until the stuffing starts to brown on top.

Serve warm.

Store leftovers in an air tight container in the fridge for 3 to 4 days.

Freeze leftovers in a freezer bag or air tight container for up to a month.

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About Me

Happily married for 45 years, originally from the UK, living in Canada now. Interested in cooking, reading and wildlife conservation. Read more at http://satimaflavell.blogspot.ca/2009/02/fresh-fields-reading-and-recipes.html